Glarus winter cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Butter |
| 200 | grams | Zucker |
| Cinnamon; ground | ||
| 1 | pinch | Salz |
| ¼ | decilitre | Kirsch |
| 3 | Eggs | |
| 400 | grams | Flour; sieved |
| 25 | grams | Fresh yeast |
| ½ | decilitre | Milk |
| ½ | decilitre | Water |
| 150 | grams | Sultanas |
Directions
(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ cm = 1 inch) The Story:
According to the tradition, the cake was left outside in the cold for 2 days before being served. This recipe was, therefore, a winter speciality.
The Recipe:
Cream the butter and sugar thoroughly.
Add the cinnamon, salt, kirsch and ⅔ of the eggs. Beat thoroughly.
Slowly incorporate the flour. Sprinkle the yeast into the milk and add this to the mixture. Finally, add the sultanas and water. Mix thoroughly until a smooth paste is obtained.
Pour into a buttered and floured cake tin and leave to prove in a warm place for about 1 hour.
Brush the cake with beaten egg and bake in the oven at 180 oC for about 40 minutes .
Leave the cake to cool then wrap in aluminium foil or greaseproof paper and store in a refrigerator for 2 days before serving.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19